- 1 tablespoon butter
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 cup Roquefort cheese
- 1 cup grated parmesan cheese
- 3 cups Walnut
- 1 packet fettuccini pasta
- 8 cups Water
Fettuccini with Bleu Cheese and Walnuts
INGREDIENTS
Fettuccini with Bleu Cheese and Walnuts with
Fettuccini with Bleu Cheese and Walnuts with 
- 1 tablespoon butter
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 cup Roquefort cheese
- 1 cup grated parmesan cheese
- 3 cups Walnut
- 1 packet fettuccini pasta
- 8 cups Water
HOW TO PREPARE
Fettuccini with Bleu Cheese and Walnuts with
Fettuccini with Bleu Cheese and Walnuts with
1
In a large saucepan, melt butter over medium heat, add Hot Water, MAGGI Chicken Stock, and cooking Cream, and simmer for 5 minutes taking care not to overboil the cream.
2
Add Bleu Cheese, Parmesan Cheese and Walnuts to the sauce and simmer on low heat until cheese is melted and sauce is somewhat even.
3
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.
4
Gently toss until Fettuccini is evenly coated with the sauce, transfer to a serving dish and serve immediately.
NUTRITIONAL INFORMATION
Fettuccini with Bleu Cheese and Walnuts with
Fettuccini with Bleu Cheese and Walnuts with
- Energy 489 (Kcal)
- Protein 16 (g)
REVIEWS
Fettuccini with Bleu Cheese and Walnuts with
